5.0 from 42 votes
Egg Burrito
Inspired by a TikTok hack, this Egg Burrito recipe is the ultimate weekday breakfast idea. This 10-minute breakfast recipe is savory, crunchy, and a total upgrade from cold cereal or a crumbly granola bar.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 servings (1 burrito each)
Calories: 187 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 4 eggs divided
- Salt and freshly ground black pepper
- 2 teaspoons minced fresh chives divided, plus more for garnish
- 1/4 cup shredded cheddar cheese (see note 1)
- 2 (8-inch) flour tortillas (see note 2)
- salsa and sour cream, for serving
Instructions
- Preheat oven to 200 degrees and line a rimmed baking sheet with parchment paper or foil for easy cleanup. Coat a small non-stick skillet with non-stick spray and heat over medium-high heat.
- In a small bowl whisk together two eggs and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Add egg mixture to heated skillet and sprinkle with 1 teaspoon chives and 2 tablespoons shredded cheese.
- Cook, without moving the eggs, until they are almost set, about 2 minutes. Use a rubber spatula to gently release the eggs from the side of the pan.
- Place tortilla on top of the eggs and cook for 30 seconds longer. Flip tortilla and egg together, then cook until eggs are set, about 30 seconds to 1 minute longer.
- Using a spatula, gently fold over 1/3rd of the tortilla, and fold over once more to create the burrito. Continue to cook to toast tortilla, about 30 seconds longer.
- Flip and cook for 30 seconds more. Transfer the burrito from the pan to the prepared baking sheet and place in oven. Repeat with remaining ingredients to make a second burrito. Serve with sour cream, salsa, and minced fresh chives.
Cup of Yum
Notes
- Shredded cheese: Cheddar, Monterey Jack, or pepper Jack; any will do.
- Flour tortillas: The regular 8-inch style is ideal for this use. If you can only find the burrito-sized 10-inch kind, add an egg and use 1 tablespoon chives and ⅓ cup shredded cheese for two slightly larger portions. Sorry, corn tortillas won’t work for this Egg Burrito recipe; they tend to crack when you try to fold them the TikTok food trend way.
- Yield: This recipe yields 2 egg burritos. Repeat the same instructions below to make several tortillas to multiply this recipe desired for meal prep or to feed the family.
- Storage: Transfer any leftover Egg Burritos to an airtight container and refrigerate for up to 3 days.
- Make ahead: Assemble the Egg Burritos up to 3 days in advance, then tightly in plastic wrap and foil and refrigerate. When you’re ready to enjoy, unwrap and reheat an Egg Burrito in the microwave for 1 to 2 minutes, or until the filling reaches 165 degrees on a digital thermometer. Alternatively, reheat in a 375 degree oven for 12 to 15 minutes.
- Freezer: Wrap Egg Burritos tightly in plastic wrap and foil, then freeze for up to 3 months.
Nutrition Information
Serving
1burrito
Calories
187kcal
(9%)
Carbohydrates
2g
(1%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
341mg
(114%)
Sodium
225mg
(9%)
Potassium
137mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
660IU
(13%)
Vitamin C
1mg
(1%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings (1 burrito each)
Amount Per Serving
Calories 187
% Daily Value*
| Serving | 1burrito | |
| Calories | 187kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 341mg | 114% |
| Sodium | 225mg | 9% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.